Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!
It felt like an ‘egg for lunch’ kind of day today! Zucchini noodles with Harissa, yellow pepper & tomatoes!
6oz zucchini noodles (made with my Paderno spiralizer, love it!)
1 large egg
1tbsp Mina spicy harissa
1.5oz chopped yellow pepper
6 cherry tomatoes – halved
1tsp Paleo Butter
1tsp diced yellow onion
1/4tsp minced garlic
Flat leaf parsley – chopped
Place 1tsp of Paleo Butter in a small skillet over medium-low/medium heat. Once the butter is hot, add in garlic and yellow onion. Cook for about 30-60 seconds and then add in the harissa, cherry tomatoes & yellow pepper. Continue to cook for another minute or so and then add the zucchini noodles into the pan, lightly season with salt & pepper. Stir the noodles until fully coated in the sauce. Make a ‘nest’ in the noodles and then crack the egg into it. Cover and cook until the egg white is fully set, roughly 5-6 minutes. Top with fresh ground pepper & chopped parsley.
Grilled Peaches with Goat Cheese, Honey & Cinnamon!
1oz goat cheese
1 packet stevia
Preheat grill to medium-high heat. Halve the peach and remove pit. Sprinkle the tops of peach with stevia and grill for 15 minutes or until the peach has softened. Top with the goat cheese, drizzle with honey & sprinkle on some cinnamon!
Quick & Simple Balsamic Shrimp & Strawberry Salad!
5 raw shrimp
2 sliced strawberries
1/2tbsp olive oil
1tsp balsamic vinegar
1/8-1/4tsp minced garlic
Balsamic glaze or balsamic reduction
Bowl of spring mix
Peel and devein the shrimp and rinse in cool water. In a small bowl mix together the olive oil, balsamic vinegar, honey & minced garlic – set aside. Slice up the strawberries and layer in a bowl with the spring mix and pecans (toasting them is optional). Heat a small skillet over medium heat. Lightly salt the shrimp and once the pan is hot add in the sauce mixture and then the shrimp. Cook each side until it turns pink – be careful because they cook QUICKLY! Add shrimp to premade salad and drizzle with balsamic glaze.
Peach & Oat PROTEIN superfood Smoothie!
Maca powder is the secret ingredient in this little powerhouse smoothie. Maca is rich in vitamin B vitamins, C, and E. It serves as a boost to your libido & increases athletic performance. If you find yourself tired most of the time, experiment with maca to see if it helps. Just a small amount could be exactly what you need for a boost!
1cup unsweetened vanilla almond milk
20grams oats (quick or rolled)
1scoop Plant Fusion vanilla protein powder
1/2cup fat free vanilla greek yogurt
1 frozen peach (I cut up & placed in freezer the night before)
1/2 frozen banana
2tsp TruVibe Organics Maca Powder
1 stevia packet
Place all ingredients into a blender and blend!
I use a Ninja Blender for all of my smoothies & I am extremely happy with it!
Triple Chocolate frozen Cheesecake with only 140 calories – perfect low calorie summer time treat!
Triple Chocolate frozen Cheesecake with only 140 calories – perfect clean cheat!
33grams fat free Philadelphia Cream Cheese
18grams fat free Cool Whip
3/4tsp TruVibe Organics Cacao Powder
1 packet of stevia
1/2oz Amber Lyn Chocolates Sugar Free Dark Chocolate Chunks
Sugar Free Chocolate Sauce
Place chocolate in an unsealed zip lock back and melt in the microwave for 45-60 seconds or until melted. Once melted, snip off the corner of the bag and squeeze into the bottom of a silicone muffin cup. Place in freezer to allow chocolate to set.
In a small bowl mix together the cream cheese and cool whip until well combined. Next add in the cacao powder & stevia and stir until smooth. Add to the muffin cup on top of the chocolate and place back in freezer for at least 2 hours. Enjoy with some sugar free chocolate sauce. Perfect low calorie summer time treat!
Mediterranean stuffed Chicken Breasts!
4tbsp plain greek yogurt
1tsp olive oil
Zest/juice from half a lemon
1tsp minced garlic
1/4tsp black pepper
1/4tsp red pepper flakes
Dash of cumin & cinnamon
2 (6oz) raw chicken breasts pounded flat
1oz feta cheese
1/4 red bell pepper
2 sun dried tomatoes in oil
4 kalamata olives
Flat leaf parsley
In a small bowl mix together all of the marinade ingredients and set aside.
Place chicken breasts between 2 pieces of plastic wrap and pound flat. Season both sides of chicken with salt & fresh ground pepper. Place chicken breasts in a zip lock bag with the marinade, turn to coat and refrigerate overnight or at least 4 hours.
Preheat oven to 400 degrees. Cut zucchini, red pepper & sun dried tomatoes into strips. Toss the zucchini & red pepper with a little olive oil and salt/pepper. Quarter the olives. Lay chicken breasts flat add cheese, olives, tomatoes and then the vegetables and fold up each side of chicken. Secure the top shut with tooth picks. Bake for 20-22 minutes on a foil lined baking sheet or until chicken is cooked through. Top with some chopped flat leaf parsley.
No avocado Guacamole – Edamame Dip! Huge fat reduction with this tasty swap!
It pairs perfectly with these black bean Beanitos chips!
2cups frozen shelled edamame
1cup (225grams) silken tofu
1/4 cup fresh cilantro
25grams diced red onion
3tbsp lemon juice
1tbsp sesame oil
1tsp minced garlic
1tsp sea salt
1tsp fresh ground pepper
1/4tsp ground cumin
1 packet of stevia
Black bean Beanitos chips for serving
Drain tofu and lightly towel off with a paper towel. Place on a few dry paper towels and set aside. Place frozen edamame in a microwave safe dish with 1/2 cup of water and microwave covered for 3-4 minutes. Allow to sit in the microwave for an additional 2 minutes after cooking. Drain edamame and add to a food processor with all of the other ingredients. Blend until smooth, using a spatula to scrape down the sides.